Sea Trout & Asparagus Recipe - Great British Chefs

Ingredients

• 4 wild sea trout, each weighing 100g
• 1 knob of butter
• 30g of Ebène caviar
• 1/2 lemon
• salt
• olive oil
• 1 turnip, thinly sliced
• 100ml of fish stock
• 1 baby gem lettuce, roughly shredded
• 50g of frozen peas, defrosted
• 8 asparagus spears, cooked
• 100g of butter, diced
• 10g of dill, chopped
• 10g of chives, chopped
• 10g of tarragon, finely chopped
• salt, to season
• sugar, to season